Local Chefs in Happy Valley Connect Communities Through Farm-Fresh, Nutritious Cuisine
The farm-to-fork and local sourcing movements link consumers directly to their food's origins, championing small family farms, growers, and producers. Beyond buzzwords, they represent a dedication to fresh, healthy, sustainable ingredients transformed into exquisite dishes and craft cocktails. With its abundant agricultural legacy, Happy Valley inspires top restaurants to partner with local suppliers, crafting unforgettable dining for residents and visitors.
In part 3 of our 4-part series, dive behind the scenes at Happy Valley-raised, grown, and made products. Discover how expert natural foods chefs and caterers in Happy Valley, PA, deliver memorable dining experiences that foster community bonds through delicious, nutritious meals.
Gather & Co. Catering & Inglebean Coffee House
Rebecca Larsen, natural foods chef at Gather & Co. Sustainable Catering and Inglebean Coffee House in Millheim, showcases her talents at Big Spring Spirits' Wednesday kitchen takeovers. Her inventive dishes include hatch chili & coconut chicken tacos or herbed lamb meatballs with quinoa, feta, and Kalamata olives.
Larsen sources premium vegetables, beverages, meats, and dairy from Happy Valley farms, especially in the Penn Valley area, to craft and share nourishing, flavorful foods with the community. Guided by her instincts, she prioritizes quality and sustainability.
Key supplier Spring Bank Acres, an Amish farm in Rebersburg, supplies Jersey cow dairy for Inglebean Ice Cream—a local favorite next to the coffeehouse. Products include raw milk, cheeses, yogurt, and ice cream. Larsen crafts homemade sauces and toppings.
For Larsen, these nutrient-dense, sustainably sourced ingredients from Happy Valley are foundational:
“In order to thrive as a beautiful, intelligent and creative being and to thrive as a creative and resilient community it requires good nutrition and strong connections to our neighbors and earth," she explains. "Sourcing locally provides the ingredients, the relationships and the strength for this lifestyle to exist and to evolve...and that’s powerful knowledge!"
Nomad Kitchen and Big Spring Spirits
Nomad Kitchen owner and chef Meghan McCracken has settled her vibrant food truck inside Big Spring Spirits distillery in Bellefonte, PA.
McCracken calls this partnership a seamless blend of innovative local businesses.
Nomad's plant-forward, Mediterranean-inspired share plates—like masala red lentil fritters, chevre blackberry and honey tartine, and stuffed Turkish aubergine with chickpeas, feta, and tahini—infuse the Tasting Room with aromatic spices Thursday through Sunday. Available for dine-in, takeout, and delivery, they pair ideally with Big Spring's craft cocktails, including the custom "Silk Road" gin with cardamom, ginger, orange, and lime.
This year, Nomad sources from Cramer Farm in Howard, PA; Bellefonte Bread Bakers; Spring Creek Honey; Tait Farm Foods; and Bonfatto's Italian Market & Corner Cafe.
Explore All the Flavors of Happy Valley, PA
Local ingredients shine on menus across Happy Valley's restaurants and craft beverage spots—from farm-to-fork gems to classic American, global cuisines, and more. Embark on your flavor adventure. [Happy Valley Takeout Trail enhances it perfectly.]
Plan your visit today.
Learn more about Happy Valley's farms, fields, and markets at www.happyvalleyagventures.com.
